There’s so much more to neck roasts than ground burger. It’s some of the finest tasting meat on the animal if you give it time and moisture. Venison ragout is go-to recipe for neck roast, cooked down into a hearty base sauce of tomato, garlic, and wine. Served with your favorite pasta, you can make a restaurant quality meal at home with your wild game and a few things from the pantry. Not only is it delicious, but it’s also a great dish to introduce people to wild game. Here’s how to make it.
- 1 whole venison neck cut in two
- 2 – 28 oz cans of crushed tomatoes
- 1-2 heads of garlic, minced
- 1 cup red or white wine
- Fresh basil and/or parsley
- Kosher salt, pepper, oregano, cinnamon or nutmeg
- Olive oil
- Pasta (here, pappardelle)
- Roast the neck in an oiled baking dish covered with foil for at least 4 hours at 300°.
- Strip the meat off the bone and reserve along with the cooking liquid.
- Brown your garlic in a large dutch oven or stock pot using olive oil.
- Add the meat, followed by the cooking liquid
- Cook down for a few minutes, and then add the crushed tomatoes, wine, herbs, and seasoning.
- Stir all together, cover, and cook down for at least an hour (the longer, the better), stirring occasionally.
- Cook your favorite pasta to just before “al dente,” and drain
- Cook down a few scoops of the ragout in a saute pan, and then add your pasta.
- Cook the sauce into the pasta for a minute or two, and serve with grated cheese and more fresh herbs.